/tagged/dessert/page/2
f0o0od: Chocolate cake for one 26 grams (3 tbsp) all-purpose flour 10 grams (4 tsp) cocoa powder (I used Cacao Barry) 30 grams (2 tbsp) light brown sugar 1/4 tsp baking powder 1 pinch salt 46 grams (3 tbsp) milk 14 grams (1 tbsp) canola oil A few drops vanilla extract 10 chocolate chips In a microwavable mug (make sure that it has a 1-cup capacity, ~250 mL), stir together with a fork the flour, cocoa, brown sugar, baking powder and salt. Measure the milk, oil and vanilla into the mug, and stir again until there are virtually no more lumps (be sure to scrape the bottom edges to make sure there are no flour pockets). Top with chocolate chips. Place the mug in the microwave, and cook on high for 1 to 2 minutes (mine took 1 minute 45 seconds). The cake will puff up right to the edge of the mug as it cooks, and when it’s done, it’ll begin to settle down again. The surface will appear drier too. Carefully take the mug out of the microwave (it’s hot!) and let the cake sit for 5 minutes before diving in with spoon.

f0o0od:

Chocolate cake for one

  • 26 grams (3 tbsp) all-purpose flour
  • 10 grams (4 tsp) cocoa powder (I used Cacao Barry)
  • 30 grams (2 tbsp) light brown sugar
  • 1/4 tsp baking powder
  • 1 pinch salt
  • 46 grams (3 tbsp) milk
  • 14 grams (1 tbsp) canola oil
  • A few drops vanilla extract
  • 10 chocolate chips

  • In a microwavable mug (make sure that it has a 1-cup capacity, ~250 mL), stir together with a fork the flour, cocoa, brown sugar, baking powder and salt.
  • Measure the milk, oil and vanilla into the mug, and stir again until there are virtually no more lumps (be sure to scrape the bottom edges to make sure there are no flour pockets).
  • Top with chocolate chips.
  • Place the mug in the microwave, and cook on high for 1 to 2 minutes (mine took 1 minute 45 seconds). The cake will puff up right to the edge of the mug as it cooks, and when it’s done, it’ll begin to settle down again. The surface will appear drier too.
  • Carefully take the mug out of the microwave (it’s hot!) and let the cake sit for 5 minutes before diving in with spoon.

1 day ago  259 notes

bakedbrownies: Ingredients 3 cups washed, quartered strawberries (about 1 1/2 pints) Zest of one lemon, removed with a vegetable peeler (see note above) 3/4 cup sugar 1/4 teaspoon kosher salt 2 cups Greek (strained) yogurt Lemon juice to taste, if needed Procedures 1 Combine berries, lemon peel, sugar, and salt in a heavy saucepan over medium heat. Cook, stirring occasionally, until juices leave the berries and begin to simmer, about 4 minutes, then reduce heat to low. Continue to cook, stirring occasionally, until juices thicken slightly and berries are very tender, about 7 minutes. 2 Transfer to a blender or food processor (or use an immersion blender in saucepan) and purée until smooth. Strain through a fine mesh strainer. You should have about 2 cups of strained strawberry purée. 3 Transfer purée to a bowl and whisk in yogurt until well combined. If base tastes too sweet, add lemon juice to taste, starting with 1/4 teaspoon, bearing in mind that sweetness and acidity will both be slightly muted when chiled. Chill in refrigerator until very cold, about 3 hours. 4 Churn in ice cream machine according to manufacturer’s instructions. Enjoy immediately as soft serve, or firm up in freezer for 2 to 3 hours. Once set, frozen yogurt will be firm; defrost on counter for 10 to 15 minutes before serving.

bakedbrownies:

Ingredients

  • 3 cups washed, quartered strawberries (about 1 1/2 pints)
  • Zest of one lemon, removed with a vegetable peeler (see note above)
  • 3/4 cup sugar
  • 1/4 teaspoon kosher salt
  • 2 cups Greek (strained) yogurt
  • Lemon juice to taste, if needed

Procedures

  1. 1

    Combine berries, lemon peel, sugar, and salt in a heavy saucepan over medium heat. Cook, stirring occasionally, until juices leave the berries and begin to simmer, about 4 minutes, then reduce heat to low. Continue to cook, stirring occasionally, until juices thicken slightly and berries are very tender, about 7 minutes.

  2. 2

    Transfer to a blender or food processor (or use an immersion blender in saucepan) and purée until smooth. Strain through a fine mesh strainer. You should have about 2 cups of strained strawberry purée.

  3. 3

    Transfer purée to a bowl and whisk in yogurt until well combined. If base tastes too sweet, add lemon juice to taste, starting with 1/4 teaspoon, bearing in mind that sweetness and acidity will both be slightly muted when chiled. Chill in refrigerator until very cold, about 3 hours.

  4. 4

    Churn in ice cream machine according to manufacturer’s instructions. Enjoy immediately as soft serve, or firm up in freezer for 2 to 3 hours. Once set, frozen yogurt will be firm; defrost on counter for 10 to 15 minutes before serving.

1 month ago  7 notes View high resolution

bakedbrownies: RICE KRISPIES TREATS WITH CANDYSPRINKLES  1/4 c. butter1 pkg. regular marshmallows6 c. Rice Krispies cereal1/2 c. candy sprinkles Melt butter on low heat. Add marshmallows and stir until melted. Remove from heat. Add Rice Krispies cereal, then sprinkles. Mix until well coated. Using buttered spatula or waxed paper, press mixture into a buttered 13x9x2 inch pan. Cut into squares when cool.

bakedbrownies:

RICE KRISPIES TREATS WITH CANDY
SPRINKLES 

1/4 c. butter
1 pkg. regular marshmallows
6 c. Rice Krispies cereal
1/2 c. candy sprinkles
Melt butter on low heat. Add marshmallows and stir until melted. Remove from heat. Add Rice Krispies cereal, then sprinkles. Mix until well coated.

Using buttered spatula or waxed paper, press mixture into a buttered 13x9x2 inch pan. Cut into squares when cool.

(Source: Flickr / corrie_strandjord)

1 month ago  9,681 notes View high resolution

f0o0od: Vanilla Bean Crepes with Nutella Drizzle Vanilla Bean Crepes with Vanilla Bean Custard and Warm Nutella Drizzle (Is that title long enough for you?)Vanilla Bean Custard (adapted from the pastry cream from Baking by James Peterson)2 cups milk2 vanilla bean pods1/2 cup plus 1 tablespoon sugar1 egg3 egg yolks1/4 cup cornstarchBring the milk to a simmer in a heavy-bottomed saucepan over medium heat. Add the vanilla beans from the bean pod (split the pod and scrape them out with the tip of a knife).In a bowl whisk together the sugar, eggs, yolks and cornstarch until smooth. Slowly add about half of the milk to the egg mixture and then pour the egg mixture into the saucepan containing the rest of the milk. You don’t want to heat up the eggs too fast or you’ll just have scrambled eggs in your custard.Place the pan over medium heat and whisk well, making sure you get in the corners of the pan, until it comes to a boil and thickens. Keep it in the fridge with plastic wrap touching the top so that a film doesn’t form on top.Crepes (recipe adapted from Momma James)1 1/2 cups milk1/4 cup butter3 eggs3/4 cup flour1/2 teaspoon salt1 teaspoon vanilla (or one vanilla bean pod)Simmer the milk with the vanilla beans from the bean pod. Add the butter and melt.In a separate bowl, beat the eggs. Add the flour and salt. Combine with the milk and butter. The batter will be very thin. Heat up a pan on the stove on about medium heat. Grease it well and put just enough batter to cover the pan in a thin layer. Cook until the top is dry and then flip, cooking until both sides are done. I think it made about a dozen. To assemble, fill each crepe with some custard, then roll it up. Put a little bit of Nutella in the microwave for about 20 seconds or until it’s smooth and drizzle it on. Top with whipped cream.

f0o0od:

Vanilla Bean Crepes with Nutella Drizzle

Vanilla Bean Crepes with Vanilla Bean Custard and Warm Nutella Drizzle 
(Is that title long enough for you?)

Vanilla Bean Custard (adapted from the pastry cream from Baking by James Peterson)

2 cups milk
2 vanilla bean pods
1/2 cup plus 1 tablespoon sugar
1 egg
3 egg yolks
1/4 cup cornstarch

Bring the milk to a simmer in a heavy-bottomed saucepan over medium heat. Add the vanilla beans from the bean pod (split the pod and scrape them out with the tip of a knife).
In a bowl whisk together the sugar, eggs, yolks and cornstarch until smooth. Slowly add about half of the milk to the egg mixture and then pour the egg mixture into the saucepan containing the rest of the milk. You don’t want to heat up the eggs too fast or you’ll just have scrambled eggs in your custard.
Place the pan over medium heat and whisk well, making sure you get in the corners of the pan, until it comes to a boil and thickens. Keep it in the fridge with plastic wrap touching the top so that a film doesn’t form on top.

Crepes (recipe adapted from Momma James)

1 1/2 cups milk
1/4 cup butter
3 eggs
3/4 cup flour
1/2 teaspoon salt
1 teaspoon vanilla (or one vanilla bean pod)

Simmer the milk with the vanilla beans from the bean pod. Add the butter and melt.
In a separate bowl, beat the eggs. Add the flour and salt. Combine with the milk and butter. The batter will be very thin. Heat up a pan on the stove on about medium heat. Grease it well and put just enough batter to cover the pan in a thin layer. Cook until the top is dry and then flip, cooking until both sides are done. I think it made about a dozen. 

To assemble, fill each crepe with some custard, then roll it up. Put a little bit of Nutella in the microwave for about 20 seconds or until it’s smooth and drizzle it on. Top with whipped cream.

3 months ago  427 notes View high resolution

f0o0od: Chocolate-Banana Roulade  For batter:6 eggs6 tablespoons granulated sugar3 tablespoons cocoa powder1/2 teaspoon baking sodaFor filling:200 ml milk2 tablespoons flour250 g butter, room temperature1 egg1 sachet (8 g) vanilla sugar2 tablespoons cocoa powder4 tablespoons powdered sugar2 bananas (long and straight)neutral oil to grease baking traycocoa powder for dustingPreheat oven to 180°C.Pre-grease the baking tray (35 x 25 cm) and line it with the parchment paper.Separate the yolks from the whites, beat the egg whites till stiff peaks form.Whisk egg yolks with sugar (for about 10 minutes) until foamy. Add cocoa powder and baking soda. Gently fold the egg whites into the egg yolks. Pour the mixture onto the baking tray. Bake for about 7 - 10 minutes. Transfer the crust onto a damp table cloth, scroll along the longer edge and let it cool down. When cool, unroll and remove the paper.Cook milk and flour until a thick paste consistency. Take off the heat and stir in an egg. Let it cool down completely. Mix the whole butter into the cold milk-flour cream and divide into 2 parts - the ratio of about 60/40. Add cocoa powder mixed with powdered sugar into a bigger portion and vanilla sugar into a smaller one. (Leave half of the cocoa filling for decorating.)Unroll the crust, spread even layer of a vanilla filling and half of the cocoa filling on the top of that. Place bananas along the edge of the longer side and roll to make a roulade. Cover the surface with remainig cocoa filling and dust with some cocoa powder.Place in the refrigerator for couple of hours before cutting and serving.12 servings

f0o0od:

Chocolate-Banana Roulade 

For batter:
6 eggs
6 tablespoons granulated sugar
3 tablespoons cocoa powder
1/2 teaspoon baking soda

For filling:
200 ml milk
2 tablespoons flour
250 g butter, room temperature
1 egg
1 sachet (8 g) vanilla sugar
2 tablespoons cocoa powder
4 tablespoons powdered sugar
2 bananas (long and straight)

neutral oil to grease baking tray
cocoa powder for dusting


Preheat oven to 180°C.
Pre-grease the baking tray (35 x 25 cm) and line it with the parchment paper.
Separate the yolks from the whites, beat the egg whites till stiff peaks form.
Whisk egg yolks with sugar (for about 10 minutes) until foamy. Add cocoa powder and baking soda. Gently fold the egg whites into the egg yolks. Pour the mixture onto the baking tray. Bake for about 7 - 10 minutes. Transfer the crust onto a damp table cloth, scroll along the longer edge and let it cool down. When cool, unroll and remove the paper.

Cook milk and flour until a thick paste consistency. Take off the heat and stir in an egg. Let it cool down completely. Mix the whole butter into the cold milk-flour cream and divide into 2 parts - the ratio of about 60/40. Add cocoa powder mixed with powdered sugar into a bigger portion and vanilla sugar into a smaller one. (Leave half of the cocoa filling for decorating.)
Unroll the crust, spread even layer of a vanilla filling and half of the cocoa filling on the top of that. Place bananas along the edge of the longer side and roll to make a roulade. Cover the surface with remainig cocoa filling and dust with some cocoa powder.
Place in the refrigerator for couple of hours before cutting and serving.

12 servings

4 months ago  649 notes View high resolution

f0o0od: Milky Way Cookies makes about 20-22 cookies 1/2 cup (1 stick) unsalted butter 1/4 cup sugar 3/4 cup dark brown sugar (may also use light brown sugar) 1 egg 2 teaspoons vanilla extract 1 cup all-purpose flour 1 cup + 2 Tbsp old-fashioned rolled oats 1/4 tsp salt 1/2 tsp baking powder 1 and 1/2 cups chopped Milky Ways, frozen Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it become solid, but still soft. (I left mine in the refrigerator for 1 hour and then set it out on the counter for 5 minutes to get back to room temperature.) With an electric or stand mixer fitted with a paddle attachment, cream the brown butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined. On slow speed, mix in the flour, baking powder, and salt. Manually stir in oats until the dough comes together. Chill dough for about 30 minutes. Preheat oven to 375F. Roll dough into tall 1.5 tablespoon balls. Stick 4 small pieces of frozen milky ways onto the tops of the cookies. Bake for 9-10 minutes. Remove from oven when the cookies are lightly brown on the edges.  The centers will appear undone, but will set up as you let them cool. Cool cookies for 3 minutes on the baking sheet and transfer to a cookie rack.

f0o0od:

Milky Way Cookies

makes about 20-22 cookies

  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup sugar
  • 3/4 cup dark brown sugar (may also use light brown sugar)
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup + 2 Tbsp old-fashioned rolled oats
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 and 1/2 cups chopped Milky Ways, frozen

Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it become solid, but still soft. (I left mine in the refrigerator for 1 hour and then set it out on the counter for 5 minutes to get back to room temperature.)

With an electric or stand mixer fitted with a paddle attachment, cream the brown butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined.

On slow speed, mix in the flour, baking powder, and salt. Manually stir in oats until the dough comes together. Chill dough for about 30 minutes.

Preheat oven to 375F.

Roll dough into tall 1.5 tablespoon balls. Stick 4 small pieces of frozen milky ways onto the tops of the cookies. Bake for 9-10 minutes. Remove from oven when the cookies are lightly brown on the edges.  The centers will appear undone, but will set up as you let them cool. Cool cookies for 3 minutes on the baking sheet and transfer to a cookie rack.

4 months ago  795 notes View high resolution

f0o0od: Red Velvet Cheesecake Cookies ingredients: For the cookies:1 box red velvet cake mix (I used Duncan Hines)2 tablespoons all-purpose flour2 large eggs1/2 cup canola oil1 teaspoon vanilla extract For the cheesecake filling:4 oz cream cheese, at room temperature2 cups powdered sugar1 teaspoon vanilla extract For the white chocolate drizzle:1 1/2 cups white chocolate chips, melted directions: 1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours. 2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours. 3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely. 4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy! Note: if you are going to store the cookies for more than a day, you may want to keep them in the refrigerator. You can make the cookies smaller. Just use less dough and filling. You want to make sure you completely wrap the cookie dough around the filling before baking-so it doesn’t leak. Enjoy!

f0o0od:

Red Velvet Cheesecake Cookies

ingredients:

For the cookies:
1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract

For the cheesecake filling:
4 oz cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract

For the white chocolate drizzle:
1 1/2 cups white chocolate chips, melted

directions:

1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.

2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours.

3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.

4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!

Note: if you are going to store the cookies for more than a day, you may want to keep them in the refrigerator. You can make the cookies smaller. Just use less dough and filling. You want to make sure you completely wrap the cookie dough around the filling before baking-so it doesn’t leak. Enjoy!

5 months ago  508 notes View high resolution

f0o0od: Nutella Swirl Brownie Bites Ingredients: 4 (one ounce) squares of Bakers unsweetened chocolate 3/4 cup butter 2 cups sugar (or 1 1/2 cups if you want them a little less sweet) 3 eggs 1 tsp. vanilla 1 cup flour 1/2 cup Nutella Directions: Heat oven to 350°F. Line a 24 mini muffin tin with muffin liners. Microwave chocolate and butter in microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted (it takes a little while). Put the sugar in a large mixing bowl. Add the butter/chocolate mixture to the sugar and stir until blended. Add the eggs and vanilla and beat until smooth. Now gradually add flour and mix well. Use a small cookie/ice cream scoop to divide the batter into the muffin tins. Put a small dollop of nutella on top of each brownie bite. Now take toothpick and swirl the nutella into the brownie (don’t mix it in, just swirl). Put in oven and bake from 12-15 minutes. Enjoy! Note: I got about 30 brownie bites when I made this but you could get 24 if you fill yours a little more. It’s easier if you only make 24 because that way you can bake everything in one batch.

f0o0od:

Nutella Swirl Brownie Bites

Ingredients:

4 (one ounce) squares of Bakers unsweetened chocolate

3/4 cup butter

2 cups sugar (or 1 1/2 cups if you want them a little less sweet)

3 eggs

1 tsp. vanilla

1 cup flour

1/2 cup Nutella

Directions:

  1. Heat oven to 350°F.
  2. Line a 24 mini muffin tin with muffin liners.
  3. Microwave chocolate and butter in microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted (it takes a little while).
  4. Put the sugar in a large mixing bowl. Add the butter/chocolate mixture to the sugar and stir until blended. Add the eggs and vanilla and beat until smooth. Now gradually add flour and mix well.
  5. Use a small cookie/ice cream scoop to divide the batter into the muffin tins.
  6. Put a small dollop of nutella on top of each brownie bite. Now take toothpick and swirl the nutella into the brownie (don’t mix it in, just swirl).
  7. Put in oven and bake from 12-15 minutes.

Enjoy!

Note: I got about 30 brownie bites when I made this but you could get 24 if you fill yours a little more. It’s easier if you only make 24 because that way you can bake everything in one batch.

5 months ago  369 notes View high resolution

f0o0od: Brown Butter Pretzel M&M Blondies makes 16 blondies 1/2 cup (1 stick) salted butter, browned 1 cup dark brown sugar 1 large egg 1 teaspoon vanilla extract 1 and 1/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup pretzel M&Ms OR butterscotch chips (or mixture of both!) Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour browned butter into large mixing bowl. Stir in brown sugar. Let the mixture cool to room temperature. Preheat oven to 350 degrees. Spray 8×8 square baking pan with cooking spray. Set aside. To the cooled down butter/sugar mixture, stir in egg and vanilla extract. Add flour, baking powder, and salt. Stir in pretzel M&Ms OR butterscotch chips. Pour into prepared baking pan and bake for about 25 minutes, or until the top is lightly browned.  Allow blondies to cool for at least 1 hour and cut into squares.

f0o0od:

Brown Butter Pretzel M&M Blondies

makes 16 blondies

  • 1/2 cup (1 stick) salted butter, browned
  • 1 cup dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup pretzel M&Ms OR butterscotch chips (or mixture of both!)

Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour browned butter into large mixing bowl. Stir in brown sugar. Let the mixture cool to room temperature.

Preheat oven to 350 degrees. Spray 8×8 square baking pan with cooking spray. Set aside.

To the cooled down butter/sugar mixture, stir in egg and vanilla extract. Add flour, baking powder, and salt. Stir in pretzel M&Ms OR butterscotch chips.

Pour into prepared baking pan and bake for about 25 minutes, or until the top is lightly browned.  Allow blondies to cool for at least 1 hour and cut into squares.

5 months ago  392 notes View high resolution

Apple Pie Egg Rolls Ingredients 2 apples, peeled and diced (I used Granny Smith) 1 lemon, juiced 1/3c sugar 4T flour 2t cinnamon 1/4t allspice 1/8t salt 10-12 egg roll wrappers 1 egg, beaten 1T butter, melted cinnamon sugar Instructions Preheat oven to 375. Line a large baking sheet with parchment paper and lightly spray the parchment with non-stick spray. In a bowl, stir together the apples, lemon, and sugar. Add the flour, spices, and salt. Beginning with one egg roll wrapper, lay it out on a work surface (I used a cutting board) and brush egg wash around each edge. Scoop about 2 tablespoons of apple filling onto one edge. Fold in the sides and roll up the egg roll tightly. Place on the parchment-lined baking sheet. Repeat until all the filling has been used. Bake for 20 minutes. Remove from oven and brush each egg roll with melted butter, then sprinkle each with cinnamon sugar. Return to the oven for 5 more minutes. Serve hot with vanilla ice cream or sweetened freshly whipped cream. Notes Egg roll wrappers are crispy when baked and the interior layer is chewy. If you prefer your egg rolls fried, these would also be delicious deep fried, then dusted with cinnamon sugar after frying.

Apple Pie Egg Rolls

Ingredients

  • 2 apples, peeled and diced (I used Granny Smith)
  • 1 lemon, juiced
  • 1/3c sugar
  • 4T flour
  • 2t cinnamon
  • 1/4t allspice
  • 1/8t salt
  • 10-12 egg roll wrappers
  • 1 egg, beaten
  • 1T butter, melted
  • cinnamon sugar

Instructions

  1. Preheat oven to 375. Line a large baking sheet with parchment paper and lightly spray the parchment with non-stick spray.
  2. In a bowl, stir together the apples, lemon, and sugar. Add the flour, spices, and salt.
  3. Beginning with one egg roll wrapper, lay it out on a work surface (I used a cutting board) and brush egg wash around each edge. Scoop about 2 tablespoons of apple filling onto one edge. Fold in the sides and roll up the egg roll tightly. Place on the parchment-lined baking sheet. Repeat until all the filling has been used.
  4. Bake for 20 minutes. Remove from oven and brush each egg roll with melted butter, then sprinkle each with cinnamon sugar. Return to the oven for 5 more minutes.
  5. Serve hot with vanilla ice cream or sweetened freshly whipped cream.

Notes

Egg roll wrappers are crispy when baked and the interior layer is chewy. If you prefer your egg rolls fried, these would also be delicious deep fried, then dusted with cinnamon sugar after frying.

6 months ago  292 notes View high resolution

I know I’ve posted Mint Brownies before, but heres a different type. Mint Chocolate Brownies Brownie:1 cup butter (2 sticks), softened2/3 cup cocoa2 cups sugar1/2 tsp vanilla4 eggs1 3/4 cups flour1/2 tsp baking powder1/2 tsp salt Mint Frosting:1/2 cup butter (1 stick)1/2 lb (about 2 1/2 cups) powdered sugar2 TBS half and half1/2 tsp peppermint extract3 drops green food coloring Chocolate Topping:1 cup chocolate chips4-5 TBS butter 1. Preheat oven to 350 degrees.2. Line a 9×13 pan with foil or parchment paper. Have the sides on the long ends hang over.3. Mix butter, cocoa and sugar until well blended.4. Stir in vanilla extract.5.  Add the 4 eggs, one at a time, mixing until completely blended in between each egg.6. Add flour, salt and baking powder. Stir for a couple minutes until well blended. Scrape the sides with a rubber spatula to make sure everything is getting integrated.7. Bake for 30-35 minutes, until an inserted toothpick comes out clean.8. Allow to cool for 2 hours before adding frosting on top.9. Mix all mint frosting ingredients together in a small bowl.10. Spread over the top of cooled brownies.11. Add chocolate chips and butter to a small bowl and microwave for 1 minute. Stir. Microwave in 30 second increments stirring in between until completely melted.12. Pour over the top of mint frosting. Spread with a knife.13. Let set for an hour or so, until chocolate is mostly hardened.

I know I’ve posted Mint Brownies before, but heres a different type.

Mint Chocolate Brownies

Brownie:
1 cup butter (2 sticks), softened
2/3 cup cocoa
2 cups sugar
1/2 tsp vanilla
4 eggs
1 3/4 cups flour
1/2 tsp baking powder
1/2 tsp salt

Mint Frosting:
1/2 cup butter (1 stick)
1/2 lb (about 2 1/2 cups) powdered sugar
2 TBS half and half
1/2 tsp peppermint extract
3 drops green food coloring

Chocolate Topping:
1 cup chocolate chips
4-5 TBS butter

1. Preheat oven to 350 degrees.
2. Line a 9×13 pan with foil or parchment paper. Have the sides on the long ends hang over.
3. Mix butter, cocoa and sugar until well blended.
4. Stir in vanilla extract.
5.  Add the 4 eggs, one at a time, mixing until completely blended in between each egg.
6. Add flour, salt and baking powder. Stir for a couple minutes until well blended. Scrape the sides with a rubber spatula to make sure everything is getting integrated.
7. Bake for 30-35 minutes, until an inserted toothpick comes out clean.
8. Allow to cool for 2 hours before adding frosting on top.
9. Mix all mint frosting ingredients together in a small bowl.
10. Spread over the top of cooled brownies.
11. Add chocolate chips and butter to a small bowl and microwave for 1 minute. Stir. Microwave in 30 second increments stirring in between until completely melted.
12. Pour over the top of mint frosting. Spread with a knife.
13. Let set for an hour or so, until chocolate is mostly hardened.

7 months ago  143 notes View high resolution

Cookie Sticks YIELD: about 2 dozen cookies PREP TIME: 15 minutes COOK TIME: 10 minutes INGREDIENTS: 1/2 cup canola oil1/4 cup creamy peanut butter1/2 cup granulated sugar1/2 cup packed light brown sugar1 large egg1 teaspoon pure vanilla extract1-1/2 cups Gold Medal all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup peanut butter chips1 cup semisweet chocolate chips DIRECTIONS: 1. Preheat oven to 375° F. Line a baking sheet with parchment paper. 2. In a large bowl, combine the oil, peanut butter, sugars, egg and vanilla. In another bowl, combine the flour, baking soda and salt. Gradually add the dry ingredients to the sugar mixture and mix until well combined. Fold in the peanut butter chips and divide dough in half. 3. On the prepared baking sheet, shape each portion into a 15-in. x 3-in. rectangle about 3 in. apart. Sprinkle with chocolate chips; pressing them lightly into the dough. 4. Bake in preheated oven for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.) Cool for about 10 minutes. Cut with a serrated knife into 1-in. strips; remove to wire racks to cool completely.

Cookie Sticks

YIELD: about 2 dozen cookies

PREP TIME: 15 minutes

COOK TIME: 10 minutes

INGREDIENTS:

1/2 cup canola oil
1/4 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1-1/2 cups Gold Medal all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup peanut butter chips
1 cup semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 375° F. Line a baking sheet with parchment paper.

2. In a large bowl, combine the oil, peanut butter, sugars, egg and vanilla. In another bowl, combine the flour, baking soda and salt. Gradually add the dry ingredients to the sugar mixture and mix until well combined. Fold in the peanut butter chips and divide dough in half.

3. On the prepared baking sheet, shape each portion into a 15-in. x 3-in. rectangle about 3 in. apart. Sprinkle with chocolate chips; pressing them lightly into the dough.

4. Bake in preheated oven for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.) Cool for about 10 minutes. Cut with a serrated knife into 1-in. strips; remove to wire racks to cool completely.

7 months ago  429 notes

mellowmonkey:

Nutella Mug Cake

Ingredients

4 tablespoons self rising flour
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive or vegetable oil

Method

1. Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.) Top with whipped cream and a little chocolate sauce if desired.

2. Top with whipped cream and chocolate syrup. Enjoy!

Note: Depending on the wattage of your microwave, you may have to increase cooking time.

Makes 1 very large serving.

(Source: , via foodfuckery)

7 months ago  4,984 notes

Watermelon Ice Pops Here are your ingredients: Recipe adapted from America’s Test Kitchen 5 cups seedless watermelon pulp 1/2 cup sugar 1/4 cup mini chocolate chips 1 pint lime sherbet, softened Puree watermelon and sugar in batches in your blender or food processor until smooth and strain into a medium bowl.  Cover and freeze until puree is slightly slushy, but not quite solid, about 2 to 3 hours.  Remove from freezer, stir well and add in chocolate chips. Place twelve 5-ounce disposable cups in a shallow baking pan and spoon watermelon puree into cups, leaving about a 1/2 inch left from the rim.  Place pan in freezer for 2 hours, or until puree is solid, but not rock hard. Allow lime sherbet to soften a bit, then spread over top of each portion of watermelon puree so that it comes up to the edge of the cup.  Smooth sherbet with the back of a spoon and cover each cup with plastic wrap.  Cut a small slit in the center of each cup and insert a popsicle stick into each pop so that it almost reaches the bottom of the cups.  Freeze overnight (or until solid) and can be frozen for up to two days. Allow pops to sit at room temperature for about a minute, then gently pull out from the cups.  Serve and enjoy!

Watermelon Ice Pops

Here are your ingredients:
Recipe adapted from America’s Test Kitchen
5 cups seedless watermelon pulp
1/2 cup sugar
1/4 cup mini chocolate chips
1 pint lime sherbet, softened
Puree watermelon and sugar in batches in your blender or food processor until smooth and strain into a medium bowl.  Cover and freeze until puree is slightly slushy, but not quite solid, about 2 to 3 hours.  Remove from freezer, stir well and add in chocolate chips.
Place twelve 5-ounce disposable cups in a shallow baking pan and spoon watermelon puree into cups, leaving about a 1/2 inch left from the rim.  Place pan in freezer for 2 hours, or until puree is solid, but not rock hard.
Allow lime sherbet to soften a bit, then spread over top of each portion of watermelon puree so that it comes up to the edge of the cup.  Smooth sherbet with the back of a spoon and cover each cup with plastic wrap.  Cut a small slit in the center of each cup and insert a popsicle stick into each pop so that it almost reaches the bottom of the cups.  Freeze overnight (or until solid) and can be frozen for up to two days.
Allow pops to sit at room temperature for about a minute, then gently pull out from the cups.  Serve and enjoy!

7 months ago  770 notes View high resolution

2 Minute Chocolate Chip Cookies

2 Minute Chocolate Chip Cookies

9 months ago  182 notes View high resolution

f0o0od: Chocolate cake for one 26 grams (3 tbsp) all-purpose flour 10 grams (4 tsp) cocoa powder (I used Cacao Barry) 30 grams (2 tbsp) light brown sugar 1/4 tsp baking powder 1 pinch salt 46 grams (3 tbsp) milk 14 grams (1 tbsp) canola oil A few drops vanilla extract 10 chocolate chips In a microwavable mug (make sure that it has a 1-cup capacity, ~250 mL), stir together with a fork the flour, cocoa, brown sugar, baking powder and salt. Measure the milk, oil and vanilla into the mug, and stir again until there are virtually no more lumps (be sure to scrape the bottom edges to make sure there are no flour pockets). Top with chocolate chips. Place the mug in the microwave, and cook on high for 1 to 2 minutes (mine took 1 minute 45 seconds). The cake will puff up right to the edge of the mug as it cooks, and when it’s done, it’ll begin to settle down again. The surface will appear drier too. Carefully take the mug out of the microwave (it’s hot!) and let the cake sit for 5 minutes before diving in with spoon.

f0o0od:

Chocolate cake for one

  • 26 grams (3 tbsp) all-purpose flour
  • 10 grams (4 tsp) cocoa powder (I used Cacao Barry)
  • 30 grams (2 tbsp) light brown sugar
  • 1/4 tsp baking powder
  • 1 pinch salt
  • 46 grams (3 tbsp) milk
  • 14 grams (1 tbsp) canola oil
  • A few drops vanilla extract
  • 10 chocolate chips

  • In a microwavable mug (make sure that it has a 1-cup capacity, ~250 mL), stir together with a fork the flour, cocoa, brown sugar, baking powder and salt.
  • Measure the milk, oil and vanilla into the mug, and stir again until there are virtually no more lumps (be sure to scrape the bottom edges to make sure there are no flour pockets).
  • Top with chocolate chips.
  • Place the mug in the microwave, and cook on high for 1 to 2 minutes (mine took 1 minute 45 seconds). The cake will puff up right to the edge of the mug as it cooks, and when it’s done, it’ll begin to settle down again. The surface will appear drier too.
  • Carefully take the mug out of the microwave (it’s hot!) and let the cake sit for 5 minutes before diving in with spoon.

bakedbrownies: Ingredients 3 cups washed, quartered strawberries (about 1 1/2 pints) Zest of one lemon, removed with a vegetable peeler (see note above) 3/4 cup sugar 1/4 teaspoon kosher salt 2 cups Greek (strained) yogurt Lemon juice to taste, if needed Procedures 1 Combine berries, lemon peel, sugar, and salt in a heavy saucepan over medium heat. Cook, stirring occasionally, until juices leave the berries and begin to simmer, about 4 minutes, then reduce heat to low. Continue to cook, stirring occasionally, until juices thicken slightly and berries are very tender, about 7 minutes. 2 Transfer to a blender or food processor (or use an immersion blender in saucepan) and purée until smooth. Strain through a fine mesh strainer. You should have about 2 cups of strained strawberry purée. 3 Transfer purée to a bowl and whisk in yogurt until well combined. If base tastes too sweet, add lemon juice to taste, starting with 1/4 teaspoon, bearing in mind that sweetness and acidity will both be slightly muted when chiled. Chill in refrigerator until very cold, about 3 hours. 4 Churn in ice cream machine according to manufacturer’s instructions. Enjoy immediately as soft serve, or firm up in freezer for 2 to 3 hours. Once set, frozen yogurt will be firm; defrost on counter for 10 to 15 minutes before serving.

bakedbrownies:

Ingredients

  • 3 cups washed, quartered strawberries (about 1 1/2 pints)
  • Zest of one lemon, removed with a vegetable peeler (see note above)
  • 3/4 cup sugar
  • 1/4 teaspoon kosher salt
  • 2 cups Greek (strained) yogurt
  • Lemon juice to taste, if needed

Procedures

  1. 1

    Combine berries, lemon peel, sugar, and salt in a heavy saucepan over medium heat. Cook, stirring occasionally, until juices leave the berries and begin to simmer, about 4 minutes, then reduce heat to low. Continue to cook, stirring occasionally, until juices thicken slightly and berries are very tender, about 7 minutes.

  2. 2

    Transfer to a blender or food processor (or use an immersion blender in saucepan) and purée until smooth. Strain through a fine mesh strainer. You should have about 2 cups of strained strawberry purée.

  3. 3

    Transfer purée to a bowl and whisk in yogurt until well combined. If base tastes too sweet, add lemon juice to taste, starting with 1/4 teaspoon, bearing in mind that sweetness and acidity will both be slightly muted when chiled. Chill in refrigerator until very cold, about 3 hours.

  4. 4

    Churn in ice cream machine according to manufacturer’s instructions. Enjoy immediately as soft serve, or firm up in freezer for 2 to 3 hours. Once set, frozen yogurt will be firm; defrost on counter for 10 to 15 minutes before serving.

bakedbrownies: RICE KRISPIES TREATS WITH CANDYSPRINKLES  1/4 c. butter1 pkg. regular marshmallows6 c. Rice Krispies cereal1/2 c. candy sprinkles Melt butter on low heat. Add marshmallows and stir until melted. Remove from heat. Add Rice Krispies cereal, then sprinkles. Mix until well coated. Using buttered spatula or waxed paper, press mixture into a buttered 13x9x2 inch pan. Cut into squares when cool.

bakedbrownies:

RICE KRISPIES TREATS WITH CANDY
SPRINKLES 

1/4 c. butter
1 pkg. regular marshmallows
6 c. Rice Krispies cereal
1/2 c. candy sprinkles
Melt butter on low heat. Add marshmallows and stir until melted. Remove from heat. Add Rice Krispies cereal, then sprinkles. Mix until well coated.

Using buttered spatula or waxed paper, press mixture into a buttered 13x9x2 inch pan. Cut into squares when cool.

(Source: Flickr / corrie_strandjord)

f0o0od: Vanilla Bean Crepes with Nutella Drizzle Vanilla Bean Crepes with Vanilla Bean Custard and Warm Nutella Drizzle (Is that title long enough for you?)Vanilla Bean Custard (adapted from the pastry cream from Baking by James Peterson)2 cups milk2 vanilla bean pods1/2 cup plus 1 tablespoon sugar1 egg3 egg yolks1/4 cup cornstarchBring the milk to a simmer in a heavy-bottomed saucepan over medium heat. Add the vanilla beans from the bean pod (split the pod and scrape them out with the tip of a knife).In a bowl whisk together the sugar, eggs, yolks and cornstarch until smooth. Slowly add about half of the milk to the egg mixture and then pour the egg mixture into the saucepan containing the rest of the milk. You don’t want to heat up the eggs too fast or you’ll just have scrambled eggs in your custard.Place the pan over medium heat and whisk well, making sure you get in the corners of the pan, until it comes to a boil and thickens. Keep it in the fridge with plastic wrap touching the top so that a film doesn’t form on top.Crepes (recipe adapted from Momma James)1 1/2 cups milk1/4 cup butter3 eggs3/4 cup flour1/2 teaspoon salt1 teaspoon vanilla (or one vanilla bean pod)Simmer the milk with the vanilla beans from the bean pod. Add the butter and melt.In a separate bowl, beat the eggs. Add the flour and salt. Combine with the milk and butter. The batter will be very thin. Heat up a pan on the stove on about medium heat. Grease it well and put just enough batter to cover the pan in a thin layer. Cook until the top is dry and then flip, cooking until both sides are done. I think it made about a dozen. To assemble, fill each crepe with some custard, then roll it up. Put a little bit of Nutella in the microwave for about 20 seconds or until it’s smooth and drizzle it on. Top with whipped cream.

f0o0od:

Vanilla Bean Crepes with Nutella Drizzle

Vanilla Bean Crepes with Vanilla Bean Custard and Warm Nutella Drizzle 
(Is that title long enough for you?)

Vanilla Bean Custard (adapted from the pastry cream from Baking by James Peterson)

2 cups milk
2 vanilla bean pods
1/2 cup plus 1 tablespoon sugar
1 egg
3 egg yolks
1/4 cup cornstarch

Bring the milk to a simmer in a heavy-bottomed saucepan over medium heat. Add the vanilla beans from the bean pod (split the pod and scrape them out with the tip of a knife).
In a bowl whisk together the sugar, eggs, yolks and cornstarch until smooth. Slowly add about half of the milk to the egg mixture and then pour the egg mixture into the saucepan containing the rest of the milk. You don’t want to heat up the eggs too fast or you’ll just have scrambled eggs in your custard.
Place the pan over medium heat and whisk well, making sure you get in the corners of the pan, until it comes to a boil and thickens. Keep it in the fridge with plastic wrap touching the top so that a film doesn’t form on top.

Crepes (recipe adapted from Momma James)

1 1/2 cups milk
1/4 cup butter
3 eggs
3/4 cup flour
1/2 teaspoon salt
1 teaspoon vanilla (or one vanilla bean pod)

Simmer the milk with the vanilla beans from the bean pod. Add the butter and melt.
In a separate bowl, beat the eggs. Add the flour and salt. Combine with the milk and butter. The batter will be very thin. Heat up a pan on the stove on about medium heat. Grease it well and put just enough batter to cover the pan in a thin layer. Cook until the top is dry and then flip, cooking until both sides are done. I think it made about a dozen. 

To assemble, fill each crepe with some custard, then roll it up. Put a little bit of Nutella in the microwave for about 20 seconds or until it’s smooth and drizzle it on. Top with whipped cream.

f0o0od: Chocolate-Banana Roulade  For batter:6 eggs6 tablespoons granulated sugar3 tablespoons cocoa powder1/2 teaspoon baking sodaFor filling:200 ml milk2 tablespoons flour250 g butter, room temperature1 egg1 sachet (8 g) vanilla sugar2 tablespoons cocoa powder4 tablespoons powdered sugar2 bananas (long and straight)neutral oil to grease baking traycocoa powder for dustingPreheat oven to 180°C.Pre-grease the baking tray (35 x 25 cm) and line it with the parchment paper.Separate the yolks from the whites, beat the egg whites till stiff peaks form.Whisk egg yolks with sugar (for about 10 minutes) until foamy. Add cocoa powder and baking soda. Gently fold the egg whites into the egg yolks. Pour the mixture onto the baking tray. Bake for about 7 - 10 minutes. Transfer the crust onto a damp table cloth, scroll along the longer edge and let it cool down. When cool, unroll and remove the paper.Cook milk and flour until a thick paste consistency. Take off the heat and stir in an egg. Let it cool down completely. Mix the whole butter into the cold milk-flour cream and divide into 2 parts - the ratio of about 60/40. Add cocoa powder mixed with powdered sugar into a bigger portion and vanilla sugar into a smaller one. (Leave half of the cocoa filling for decorating.)Unroll the crust, spread even layer of a vanilla filling and half of the cocoa filling on the top of that. Place bananas along the edge of the longer side and roll to make a roulade. Cover the surface with remainig cocoa filling and dust with some cocoa powder.Place in the refrigerator for couple of hours before cutting and serving.12 servings

f0o0od:

Chocolate-Banana Roulade 

For batter:
6 eggs
6 tablespoons granulated sugar
3 tablespoons cocoa powder
1/2 teaspoon baking soda

For filling:
200 ml milk
2 tablespoons flour
250 g butter, room temperature
1 egg
1 sachet (8 g) vanilla sugar
2 tablespoons cocoa powder
4 tablespoons powdered sugar
2 bananas (long and straight)

neutral oil to grease baking tray
cocoa powder for dusting


Preheat oven to 180°C.
Pre-grease the baking tray (35 x 25 cm) and line it with the parchment paper.
Separate the yolks from the whites, beat the egg whites till stiff peaks form.
Whisk egg yolks with sugar (for about 10 minutes) until foamy. Add cocoa powder and baking soda. Gently fold the egg whites into the egg yolks. Pour the mixture onto the baking tray. Bake for about 7 - 10 minutes. Transfer the crust onto a damp table cloth, scroll along the longer edge and let it cool down. When cool, unroll and remove the paper.

Cook milk and flour until a thick paste consistency. Take off the heat and stir in an egg. Let it cool down completely. Mix the whole butter into the cold milk-flour cream and divide into 2 parts - the ratio of about 60/40. Add cocoa powder mixed with powdered sugar into a bigger portion and vanilla sugar into a smaller one. (Leave half of the cocoa filling for decorating.)
Unroll the crust, spread even layer of a vanilla filling and half of the cocoa filling on the top of that. Place bananas along the edge of the longer side and roll to make a roulade. Cover the surface with remainig cocoa filling and dust with some cocoa powder.
Place in the refrigerator for couple of hours before cutting and serving.

12 servings

f0o0od: Milky Way Cookies makes about 20-22 cookies 1/2 cup (1 stick) unsalted butter 1/4 cup sugar 3/4 cup dark brown sugar (may also use light brown sugar) 1 egg 2 teaspoons vanilla extract 1 cup all-purpose flour 1 cup + 2 Tbsp old-fashioned rolled oats 1/4 tsp salt 1/2 tsp baking powder 1 and 1/2 cups chopped Milky Ways, frozen Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it become solid, but still soft. (I left mine in the refrigerator for 1 hour and then set it out on the counter for 5 minutes to get back to room temperature.) With an electric or stand mixer fitted with a paddle attachment, cream the brown butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined. On slow speed, mix in the flour, baking powder, and salt. Manually stir in oats until the dough comes together. Chill dough for about 30 minutes. Preheat oven to 375F. Roll dough into tall 1.5 tablespoon balls. Stick 4 small pieces of frozen milky ways onto the tops of the cookies. Bake for 9-10 minutes. Remove from oven when the cookies are lightly brown on the edges.  The centers will appear undone, but will set up as you let them cool. Cool cookies for 3 minutes on the baking sheet and transfer to a cookie rack.

f0o0od:

Milky Way Cookies

makes about 20-22 cookies

  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup sugar
  • 3/4 cup dark brown sugar (may also use light brown sugar)
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup + 2 Tbsp old-fashioned rolled oats
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 and 1/2 cups chopped Milky Ways, frozen

Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it become solid, but still soft. (I left mine in the refrigerator for 1 hour and then set it out on the counter for 5 minutes to get back to room temperature.)

With an electric or stand mixer fitted with a paddle attachment, cream the brown butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined.

On slow speed, mix in the flour, baking powder, and salt. Manually stir in oats until the dough comes together. Chill dough for about 30 minutes.

Preheat oven to 375F.

Roll dough into tall 1.5 tablespoon balls. Stick 4 small pieces of frozen milky ways onto the tops of the cookies. Bake for 9-10 minutes. Remove from oven when the cookies are lightly brown on the edges.  The centers will appear undone, but will set up as you let them cool. Cool cookies for 3 minutes on the baking sheet and transfer to a cookie rack.

f0o0od: Red Velvet Cheesecake Cookies ingredients: For the cookies:1 box red velvet cake mix (I used Duncan Hines)2 tablespoons all-purpose flour2 large eggs1/2 cup canola oil1 teaspoon vanilla extract For the cheesecake filling:4 oz cream cheese, at room temperature2 cups powdered sugar1 teaspoon vanilla extract For the white chocolate drizzle:1 1/2 cups white chocolate chips, melted directions: 1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours. 2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours. 3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely. 4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy! Note: if you are going to store the cookies for more than a day, you may want to keep them in the refrigerator. You can make the cookies smaller. Just use less dough and filling. You want to make sure you completely wrap the cookie dough around the filling before baking-so it doesn’t leak. Enjoy!

f0o0od:

Red Velvet Cheesecake Cookies

ingredients:

For the cookies:
1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract

For the cheesecake filling:
4 oz cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract

For the white chocolate drizzle:
1 1/2 cups white chocolate chips, melted

directions:

1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.

2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours.

3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.

4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!

Note: if you are going to store the cookies for more than a day, you may want to keep them in the refrigerator. You can make the cookies smaller. Just use less dough and filling. You want to make sure you completely wrap the cookie dough around the filling before baking-so it doesn’t leak. Enjoy!

f0o0od: Nutella Swirl Brownie Bites Ingredients: 4 (one ounce) squares of Bakers unsweetened chocolate 3/4 cup butter 2 cups sugar (or 1 1/2 cups if you want them a little less sweet) 3 eggs 1 tsp. vanilla 1 cup flour 1/2 cup Nutella Directions: Heat oven to 350°F. Line a 24 mini muffin tin with muffin liners. Microwave chocolate and butter in microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted (it takes a little while). Put the sugar in a large mixing bowl. Add the butter/chocolate mixture to the sugar and stir until blended. Add the eggs and vanilla and beat until smooth. Now gradually add flour and mix well. Use a small cookie/ice cream scoop to divide the batter into the muffin tins. Put a small dollop of nutella on top of each brownie bite. Now take toothpick and swirl the nutella into the brownie (don’t mix it in, just swirl). Put in oven and bake from 12-15 minutes. Enjoy! Note: I got about 30 brownie bites when I made this but you could get 24 if you fill yours a little more. It’s easier if you only make 24 because that way you can bake everything in one batch.

f0o0od:

Nutella Swirl Brownie Bites

Ingredients:

4 (one ounce) squares of Bakers unsweetened chocolate

3/4 cup butter

2 cups sugar (or 1 1/2 cups if you want them a little less sweet)

3 eggs

1 tsp. vanilla

1 cup flour

1/2 cup Nutella

Directions:

  1. Heat oven to 350°F.
  2. Line a 24 mini muffin tin with muffin liners.
  3. Microwave chocolate and butter in microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted (it takes a little while).
  4. Put the sugar in a large mixing bowl. Add the butter/chocolate mixture to the sugar and stir until blended. Add the eggs and vanilla and beat until smooth. Now gradually add flour and mix well.
  5. Use a small cookie/ice cream scoop to divide the batter into the muffin tins.
  6. Put a small dollop of nutella on top of each brownie bite. Now take toothpick and swirl the nutella into the brownie (don’t mix it in, just swirl).
  7. Put in oven and bake from 12-15 minutes.

Enjoy!

Note: I got about 30 brownie bites when I made this but you could get 24 if you fill yours a little more. It’s easier if you only make 24 because that way you can bake everything in one batch.

f0o0od: Brown Butter Pretzel M&M Blondies makes 16 blondies 1/2 cup (1 stick) salted butter, browned 1 cup dark brown sugar 1 large egg 1 teaspoon vanilla extract 1 and 1/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup pretzel M&Ms OR butterscotch chips (or mixture of both!) Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour browned butter into large mixing bowl. Stir in brown sugar. Let the mixture cool to room temperature. Preheat oven to 350 degrees. Spray 8×8 square baking pan with cooking spray. Set aside. To the cooled down butter/sugar mixture, stir in egg and vanilla extract. Add flour, baking powder, and salt. Stir in pretzel M&Ms OR butterscotch chips. Pour into prepared baking pan and bake for about 25 minutes, or until the top is lightly browned.  Allow blondies to cool for at least 1 hour and cut into squares.

f0o0od:

Brown Butter Pretzel M&M Blondies

makes 16 blondies

  • 1/2 cup (1 stick) salted butter, browned
  • 1 cup dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup pretzel M&Ms OR butterscotch chips (or mixture of both!)

Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour browned butter into large mixing bowl. Stir in brown sugar. Let the mixture cool to room temperature.

Preheat oven to 350 degrees. Spray 8×8 square baking pan with cooking spray. Set aside.

To the cooled down butter/sugar mixture, stir in egg and vanilla extract. Add flour, baking powder, and salt. Stir in pretzel M&Ms OR butterscotch chips.

Pour into prepared baking pan and bake for about 25 minutes, or until the top is lightly browned.  Allow blondies to cool for at least 1 hour and cut into squares.

Apple Pie Egg Rolls Ingredients 2 apples, peeled and diced (I used Granny Smith) 1 lemon, juiced 1/3c sugar 4T flour 2t cinnamon 1/4t allspice 1/8t salt 10-12 egg roll wrappers 1 egg, beaten 1T butter, melted cinnamon sugar Instructions Preheat oven to 375. Line a large baking sheet with parchment paper and lightly spray the parchment with non-stick spray. In a bowl, stir together the apples, lemon, and sugar. Add the flour, spices, and salt. Beginning with one egg roll wrapper, lay it out on a work surface (I used a cutting board) and brush egg wash around each edge. Scoop about 2 tablespoons of apple filling onto one edge. Fold in the sides and roll up the egg roll tightly. Place on the parchment-lined baking sheet. Repeat until all the filling has been used. Bake for 20 minutes. Remove from oven and brush each egg roll with melted butter, then sprinkle each with cinnamon sugar. Return to the oven for 5 more minutes. Serve hot with vanilla ice cream or sweetened freshly whipped cream. Notes Egg roll wrappers are crispy when baked and the interior layer is chewy. If you prefer your egg rolls fried, these would also be delicious deep fried, then dusted with cinnamon sugar after frying.

Apple Pie Egg Rolls

Ingredients

  • 2 apples, peeled and diced (I used Granny Smith)
  • 1 lemon, juiced
  • 1/3c sugar
  • 4T flour
  • 2t cinnamon
  • 1/4t allspice
  • 1/8t salt
  • 10-12 egg roll wrappers
  • 1 egg, beaten
  • 1T butter, melted
  • cinnamon sugar

Instructions

  1. Preheat oven to 375. Line a large baking sheet with parchment paper and lightly spray the parchment with non-stick spray.
  2. In a bowl, stir together the apples, lemon, and sugar. Add the flour, spices, and salt.
  3. Beginning with one egg roll wrapper, lay it out on a work surface (I used a cutting board) and brush egg wash around each edge. Scoop about 2 tablespoons of apple filling onto one edge. Fold in the sides and roll up the egg roll tightly. Place on the parchment-lined baking sheet. Repeat until all the filling has been used.
  4. Bake for 20 minutes. Remove from oven and brush each egg roll with melted butter, then sprinkle each with cinnamon sugar. Return to the oven for 5 more minutes.
  5. Serve hot with vanilla ice cream or sweetened freshly whipped cream.

Notes

Egg roll wrappers are crispy when baked and the interior layer is chewy. If you prefer your egg rolls fried, these would also be delicious deep fried, then dusted with cinnamon sugar after frying.

I know I’ve posted Mint Brownies before, but heres a different type. Mint Chocolate Brownies Brownie:1 cup butter (2 sticks), softened2/3 cup cocoa2 cups sugar1/2 tsp vanilla4 eggs1 3/4 cups flour1/2 tsp baking powder1/2 tsp salt Mint Frosting:1/2 cup butter (1 stick)1/2 lb (about 2 1/2 cups) powdered sugar2 TBS half and half1/2 tsp peppermint extract3 drops green food coloring Chocolate Topping:1 cup chocolate chips4-5 TBS butter 1. Preheat oven to 350 degrees.2. Line a 9×13 pan with foil or parchment paper. Have the sides on the long ends hang over.3. Mix butter, cocoa and sugar until well blended.4. Stir in vanilla extract.5.  Add the 4 eggs, one at a time, mixing until completely blended in between each egg.6. Add flour, salt and baking powder. Stir for a couple minutes until well blended. Scrape the sides with a rubber spatula to make sure everything is getting integrated.7. Bake for 30-35 minutes, until an inserted toothpick comes out clean.8. Allow to cool for 2 hours before adding frosting on top.9. Mix all mint frosting ingredients together in a small bowl.10. Spread over the top of cooled brownies.11. Add chocolate chips and butter to a small bowl and microwave for 1 minute. Stir. Microwave in 30 second increments stirring in between until completely melted.12. Pour over the top of mint frosting. Spread with a knife.13. Let set for an hour or so, until chocolate is mostly hardened.

I know I’ve posted Mint Brownies before, but heres a different type.

Mint Chocolate Brownies

Brownie:
1 cup butter (2 sticks), softened
2/3 cup cocoa
2 cups sugar
1/2 tsp vanilla
4 eggs
1 3/4 cups flour
1/2 tsp baking powder
1/2 tsp salt

Mint Frosting:
1/2 cup butter (1 stick)
1/2 lb (about 2 1/2 cups) powdered sugar
2 TBS half and half
1/2 tsp peppermint extract
3 drops green food coloring

Chocolate Topping:
1 cup chocolate chips
4-5 TBS butter

1. Preheat oven to 350 degrees.
2. Line a 9×13 pan with foil or parchment paper. Have the sides on the long ends hang over.
3. Mix butter, cocoa and sugar until well blended.
4. Stir in vanilla extract.
5.  Add the 4 eggs, one at a time, mixing until completely blended in between each egg.
6. Add flour, salt and baking powder. Stir for a couple minutes until well blended. Scrape the sides with a rubber spatula to make sure everything is getting integrated.
7. Bake for 30-35 minutes, until an inserted toothpick comes out clean.
8. Allow to cool for 2 hours before adding frosting on top.
9. Mix all mint frosting ingredients together in a small bowl.
10. Spread over the top of cooled brownies.
11. Add chocolate chips and butter to a small bowl and microwave for 1 minute. Stir. Microwave in 30 second increments stirring in between until completely melted.
12. Pour over the top of mint frosting. Spread with a knife.
13. Let set for an hour or so, until chocolate is mostly hardened.

Cookie Sticks YIELD: about 2 dozen cookies PREP TIME: 15 minutes COOK TIME: 10 minutes INGREDIENTS: 1/2 cup canola oil1/4 cup creamy peanut butter1/2 cup granulated sugar1/2 cup packed light brown sugar1 large egg1 teaspoon pure vanilla extract1-1/2 cups Gold Medal all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup peanut butter chips1 cup semisweet chocolate chips DIRECTIONS: 1. Preheat oven to 375° F. Line a baking sheet with parchment paper. 2. In a large bowl, combine the oil, peanut butter, sugars, egg and vanilla. In another bowl, combine the flour, baking soda and salt. Gradually add the dry ingredients to the sugar mixture and mix until well combined. Fold in the peanut butter chips and divide dough in half. 3. On the prepared baking sheet, shape each portion into a 15-in. x 3-in. rectangle about 3 in. apart. Sprinkle with chocolate chips; pressing them lightly into the dough. 4. Bake in preheated oven for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.) Cool for about 10 minutes. Cut with a serrated knife into 1-in. strips; remove to wire racks to cool completely.

Cookie Sticks

YIELD: about 2 dozen cookies

PREP TIME: 15 minutes

COOK TIME: 10 minutes

INGREDIENTS:

1/2 cup canola oil
1/4 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1-1/2 cups Gold Medal all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup peanut butter chips
1 cup semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 375° F. Line a baking sheet with parchment paper.

2. In a large bowl, combine the oil, peanut butter, sugars, egg and vanilla. In another bowl, combine the flour, baking soda and salt. Gradually add the dry ingredients to the sugar mixture and mix until well combined. Fold in the peanut butter chips and divide dough in half.

3. On the prepared baking sheet, shape each portion into a 15-in. x 3-in. rectangle about 3 in. apart. Sprinkle with chocolate chips; pressing them lightly into the dough.

4. Bake in preheated oven for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.) Cool for about 10 minutes. Cut with a serrated knife into 1-in. strips; remove to wire racks to cool completely.

mellowmonkey:

Nutella Mug Cake

Ingredients

4 tablespoons self rising flour
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive or vegetable oil

Method

1. Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.) Top with whipped cream and a little chocolate sauce if desired.

2. Top with whipped cream and chocolate syrup. Enjoy!

Note: Depending on the wattage of your microwave, you may have to increase cooking time.

Makes 1 very large serving.

(Source: , via foodfuckery)

Watermelon Ice Pops Here are your ingredients: Recipe adapted from America’s Test Kitchen 5 cups seedless watermelon pulp 1/2 cup sugar 1/4 cup mini chocolate chips 1 pint lime sherbet, softened Puree watermelon and sugar in batches in your blender or food processor until smooth and strain into a medium bowl.  Cover and freeze until puree is slightly slushy, but not quite solid, about 2 to 3 hours.  Remove from freezer, stir well and add in chocolate chips. Place twelve 5-ounce disposable cups in a shallow baking pan and spoon watermelon puree into cups, leaving about a 1/2 inch left from the rim.  Place pan in freezer for 2 hours, or until puree is solid, but not rock hard. Allow lime sherbet to soften a bit, then spread over top of each portion of watermelon puree so that it comes up to the edge of the cup.  Smooth sherbet with the back of a spoon and cover each cup with plastic wrap.  Cut a small slit in the center of each cup and insert a popsicle stick into each pop so that it almost reaches the bottom of the cups.  Freeze overnight (or until solid) and can be frozen for up to two days. Allow pops to sit at room temperature for about a minute, then gently pull out from the cups.  Serve and enjoy!

Watermelon Ice Pops

Here are your ingredients:
Recipe adapted from America’s Test Kitchen
5 cups seedless watermelon pulp
1/2 cup sugar
1/4 cup mini chocolate chips
1 pint lime sherbet, softened
Puree watermelon and sugar in batches in your blender or food processor until smooth and strain into a medium bowl.  Cover and freeze until puree is slightly slushy, but not quite solid, about 2 to 3 hours.  Remove from freezer, stir well and add in chocolate chips.
Place twelve 5-ounce disposable cups in a shallow baking pan and spoon watermelon puree into cups, leaving about a 1/2 inch left from the rim.  Place pan in freezer for 2 hours, or until puree is solid, but not rock hard.
Allow lime sherbet to soften a bit, then spread over top of each portion of watermelon puree so that it comes up to the edge of the cup.  Smooth sherbet with the back of a spoon and cover each cup with plastic wrap.  Cut a small slit in the center of each cup and insert a popsicle stick into each pop so that it almost reaches the bottom of the cups.  Freeze overnight (or until solid) and can be frozen for up to two days.
Allow pops to sit at room temperature for about a minute, then gently pull out from the cups.  Serve and enjoy!
2 Minute Chocolate Chip Cookies

2 Minute Chocolate Chip Cookies

About:

Welcome to my recipe blog. My name is Danielle and I love to cook and bake. I made this tumblr to keep a place for all the recipes I find online. I will most likely reblog recipes or post from other online websites. I may post majority dessert recipes, but will try to even out all types of meal recipes. Feel free to follow, as well as try the recipes posted. And if you do try the recipes, don't be scared to message me and let me know how that went!
You can also follow me on my other blog: bakedbrownies.tumblr.com

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